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Pea and Peanut Salad
1 10oz. box frozen peas
1-1/2 cups dry roasted peanuts
Combine the frozen peas and peanuts. The moisture in the peas will soften the peanuts.
1 cup sour cream
1-1/2 cups Kraft Mayonnaise
1 Tbsp sugar
1 tsp onion powder
1/4 cup dry chives
1/2 tsp dry parsley flakes

Mix together and pour over pea mixture. Mix thoroughly. Refrigerate 24 hours before serving. Will keep 1 week..
Serves 4 - 6.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order: 765-271-9041

Watkins all natural-processed, 100% pure cocoa gives the best flavor for baking. #01038

In the newsletter of 2-2 Anne requested a recipe for eye of round roast.

EYE OF ROUND ROAST
1 eye of round roast
1 package dry onion soup mix
1 can cream of mushroom soup
1 package AU Jus (dry seasoning mix)

Lay roast on piece of aluminum foil. Pour soup over top of the roast and sprinkle with onion soup mix. Fold the foil up and around the roast real tight. Bake at 350° for about 4 hours. Remove from the oven and refrigerate overnight. Next day slice the roast and prepare the package of Au Jus according to directions and pour over the roast. Bake for 1 hour at 350°.This always works for me and the roast is very tender.
Sue in Vol country

Good afternoon everyone! Thanks to Lynn in KY for the advice ref Walking Fritos. I guess it works; everyone in Nancyland seems to think they're great.
Kathi in Virginia

In the February 10th newsletter, Cheri from Ks, living in Az submitted a recipe for a Four-Grain Batter Bread. How much wheat germ to you put in it?
Sandy in Iowa

Hi Nancy, Hope your weather is good, great down here in south Florida! Nice and warm!! Wanted to share that I am a new Mom! Have a cute little Yorkshire Terrier, who is a whole whopping 4 lbs! And my cat and I are having so much fun with her. She is bringing lots of joy to my house!

I wanted to share this simple, rice recipe. When my son was a little guy (he is now full grown with his own little guys) he used to call this his special rice and would ask for it often. It is really tasty and oh so simple. Put the amount of water and rice you desire in a sauce pan and add one package of dry onion soup mix. Cook like you always do. (I use one package if using one cup of rice, if making more add another package of soup) Also very good is the beef mushroom mix. Very simple and a really nice change to plain rice. I have also used either chicken broth or beef broth instead of water to add more flavor to white rice. Works very well.
I'm sorry I forget who was looking for the rice fix ups, but I hope you see this and will give it a try! I think you will like it. You can really use any dry soup mix you like.
Enjoy, Billie in FL

Nancy: I'm a little behind in reading the Newsletter as I was unexpectedly placed in 'sickbay' (Navy talk for hospital) for a week and I'm just now able to sit at the computer and enjoy the catching up on the great recipes shared by all the Nancylanders.

I was thoroughly surprised and overjoyed to read the compilation of your Spam recipes in the 2 Feb Newsletter. As a retired Navy Captain I have had my share of Spam over the years and can truly say that I have always enjoyed it. To this day, my wife and I enjoy slices of fried Spam as a breakfast meat three or four times a month. Many of my navy buddies grew to dislike Spam as it was served often in the crew's messes and wardrooms of both ships and shore stations during the 50s and 60s, mostly just fried for breakfast or served in sandwiches for midrats (night rations). You can bet that I'll be trying some of your tasty sounding Spam recipes over the next several weeks. Thanks for the memories. Please note that my appreciation for Spam is so great that I always capitalize the first letter of the word.
Mr. Myron Drinkwater - Lake Forest, CA.

I would love to have a "tried and true" recipe for yummy barbequed pork ribs. We tried a new recipe yesterday and they came out as hard as bricks and black as tar. We followed the recipe exactly, but for some reason it just didn't work. We're dying for some "falling off the bone" barbequed ribs! Anyone have a great recipe to share?
Vicki in Houston

Hello everyone, I hope everyone is having a good winter. I am asking for help finding a recipe for homemade tarter sauce without using horseradish in it. I am cooking a Good Friday dinner for my family and I can't remember where I placed the tarter sauce recipe. I do not care for the store bought kind, so if you Nancy'readers could help me out, I would appreciate it much. Thanks and enjoy your day.
Elsa Hernandez from Raymondville, Texas

This is for Margaret, Tulsa, RE: her toffee bits that sank to the bottom of her cake. I too have had this happen to me, but learned that if you toss your toffee bits, choc chips, fresh berries, raisins, etc. with a bit of flour before mixing into your batter this should eliminate your sticking problem. It worked for me...
Linda, Ft. Collins, CO

Just an idea for those having trouble with "sinking" toffee bits:
When you mix in raisins, chocolate chips or toffee chips into a batter, try dusting the add-ins with a tablespoon of flour before mixing into the batter. This seems to help them stay suspended in the finished product.

Everyone have a great week.
Eureka, IL

This is for Marlene in FL (2/10/08 NL) asking for appetizers for church. I have used the Hidden Valley Pin Wheels (Tortilla Roll ups) recipe as a base for appetizers. It is very easy and you can adapt it to your wishes.

Hidden Valley Pin Wheels
1 package Hidden Valley Ranch Mix (original recipe)
2 packages cream cheese (OR one 8 oz. + one 8 oz. sour cream)
2 green onions -- minced
4 flour tortillas, (12")
1/2 cup diced red pepper (or green)
1/2 cup diced celery
1 can sliced or chopped olives, drained (may use green chilies, black
olives, shredded cheddar - your choice)

Mix first 3 ingredients, spread on tortillas (NOT too thick - I use the cheese/sour cream so it spread easier), sprinkle on remaining ingredients. (Some recipes mix everything thoroughly then spread on tortillas). Roll and wrap tightly in Saran wrap. Chill in refrigerator for at least 4 hours, cut off ends, cut into slices, lay flat on a plate for serving. May dip in salsa or picante. Makes 3 dozen. (This allows you to make in advance and are easier to cut when cold).

MY VARIATIONS: (These do NOT include the HV Mix).

Use chopped pimento or sundried tomatoes. Mix into softened cream cheese, spread on tortillas, chill and slice. Dip in 1 cup of salsa or picante sauce..

OR: Add 1/3 cup chunky salsa to 8 oz. softened cream cheese, green onions, garlic salt, 1/2 tsp chili powder. Slice each roll into 4 pieces and top each with a small amount of guacamole.

OR: 1 pkg flour tortillas, 8 oz. Pace picante sauce, medium hot,
8 oz. soft cream cheese.
Mix picante sauce and cream cheese til smooth. Spread on a flour tortilla and top with another tortilla. Can be cut in pie shaped wedges or rolled up pinwheel fashion.
Good Luck, Barbara in AL

To Connie in Cincinnati (2/8/08) - What a beautiful person you must be to cook for that family for 6 months! That brought tears to my eyes! I know there are "stars in your crown" for that! Blessings to you and to the family you helped.
Barbara in AL

This is for Pat in CA,
Edamame Soy pods are NOT edible. I bought some frozen in a little bowl at sams club yesterday... thanks to the wonderful samples they have there. The way they showed us how to eat it was taking some sea salt, and sprinkling over the pods. then you suck the salt off and pull the bean out with your teeth. They are very good, and addicting...I even got my husband hooked on them! I am sure you can shell them after you eat, if you prefer that way. Good Luck!
Chrissy in GA

Hi Nancy and assistants,
This is for Sarah in MN.
I have made many hamburgers in Worcestershire sauce and butter but don't remember the recipe. I just melt the butter I think I need, maybe 3 tblspn., add maybe a quarter cup of sauce and put the hamburgers in the pan. I think this is one that once you read the recipe you just go from there on your own.
Jean in NC

Hi Nancy, I'm new here, this is my first post.
I am amazed at what you've created here and I've shared it with several friends who are also amazed. I read that Nancy in FL now adds yellow squash to her chili to tame it, and wanted to share that for years now. I have always added zucchini to my beef stew, early enough in the process that it is completely absorbed into the broth by the time the stew is done. It adds a heartiness and thickens the stew as well so I was glad to get this idea of using yellow squash in chili. Thanks for all your good work.
Eve in frozen WI

Love all the great recipes -- have tried many of them. For the 2/10/08 newsletter, there is no baking time or temp given
For the Spinach and Cheese squares.
Suzan, Jean from Chatham, Sue in Fl and Ann in TX

This is for Robbie in Bowling Green, In. What is the oven temp. and cooking time for the Spinach & Cheese Squares? These look like they would be great to serve at Easter with ham.

I hope everyone is staying warm out there in Nancyland. Pretty nippy here in East Tennessee, but at least we aren't in sub-zero temps.
Dianne in East Tennessee.

To Betty from GA.
Thanks so much for sending in your Fig Newton cookie recipe. I will have to try it. They look delicious!
Take Care, Fran, Upstate New York

Re: Corning Ware My Corning Ware casserole set came with detachable handles to turn the dishes into stove pans. Purchased many years ago, still in great shape. Design sort of PA Dutch, red, blue & yellow birds and flowers.
Athena in DE

Thank you , Frances from Wesley Chapel , for your recipe for Basic Baking Mix. I use Bisquick a lot and that sounds like a "money-saver".
Anita from Brandon, FL

Raspberry Sherbet Salad
1 (6 oz) raspberry gelatin
1 pint raspberry sherbet
1 pint fresh or frozen raspberries

Dissolve gelatin in 1 1/2 cups boiling water, mix well and cool. Add sherbet and mix well. Chill until partially set. Stir in berries and pour into 9x13-inch glass dish. Chill until set and cut into squares.
LindaNM

Hi Nancy, this is Beverly from Bay City, Mi. Here's a hint for baking fantastic cookies. I will never bake another cookie without Parchment Paper. I was introduced to it many years ago by a worker in Gordon's Food Service . And I was hooked for life. It saves me time and my cookies come out perfect. All my daughters and Granddaughters use it now too.
Bev.

Tuna Lasagna
2 (6 1/2 oz.) cans Tuna
1/2 C. chopped onion
2 cloves garlic, minced
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. dried leaf oregano
1/2 tsp. dried leaf basil
1 T. lemon juice
1/2 (8 oz.) pkg. lasagna noodles, cooked according to package directions
2 C. (16 oz.) small curd creamed cottage cheese or ricotta cheese
1 lb. mozzarella cheese, thinly sliced
1 C. (4 oz.) grated Parmesan cheese

Drain 1 tablespoon of oil from tuna into medium saucepan. Add onion and garlic. Cook until tender. Add tomato sauce, tomato paste, sugar, oregano, basil and lemon juice. Simmer uncovered 45 minutes. Remove from heat; stir in tuna. Spoon a small amount of sauce over bottom of a 13 x 9-inch baking dish or shallow 3-quart casserole. Add layers of one-third noodles, one-third sauce, half the cottage cheese and one-third mozzarella cheese. Repeat, ending with layers of noodles, sauce and mozzarella cheese. Sprinkle Parmesan cheese over top. Bake at 350ºF 30 minutes. Let stand 10 minutes before serving.
Yields 8 servings.

Homemade Baking Mix
9 C. flour
2/3 C dry milk
3 Tbsp. baking powder
2 tsp. salt
1 C. Shortening or ½ C. shortening and ½ C butter

Combine dry ingredients. Cut in shorting. This can be stored up to 6 months in the refrigerator.
Heather

In the Feb. 6th newsletter Nancy in FL asked for a Tollhouse Cake recipe. There were several sent in already, but I have this one that uses a cake mix- for those "in a hurry" days.

Chocolate Chip Cookie Cake
1 package yellow cake mix
1 package instant vanilla pudding (4 serving size)
4 eggs
1 cup water
1/3 cup oil
1 package semi sweet chocolate chips (12 oz)
1 1/2 cups chopped pecans
powdered sugar for garnish

Preheat oven to 350 degrees. Grease and flour 10 inch Bundt pan.
Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in chips and pecans. Pour into prepared pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. Dust with powdered sugar.
Kathy in Damascus, OR

Hi Nancy and Friends:
Just a reminder that there are girls in Iraq too. My granddaughter is there has a very dangerous job. We have a long line of Military in our family. My husband, may he rest in peace, was in the Navy, Both of my daughters were in the Air Force, and my Granddaughter in the Army. Pray for all our military. Thanks.
Carol in Willards, MD.

Nancy, I am sending several recipes for Fay. I am sending them as separate messages, so you can divide them up over the next few days. I don't want to take up all of one newsletter with them.

This is for Fay, who requested the recipe in the 2/10 newsletter
Robbie Bowling Green, IN

Molasses Crackles
1-1/2 cup melted butter
2 cups sugar
½ cup molasses
2 beaten eggs
4 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon nutmeg
4 cups flour

Add sugar and molasses to melted butter. Let mixture cool slightly, and then add the eggs, baking soda, salt, cinnamon and nutmeg, mixing well. Add flour in one cup increments, stirring well after each addition. Dough will be quite stiff. Chill dough for at least 2 hours.

Preheat oven to 350 degrees. Roll the dough into walnut size balls. Roll the balls in sugar. Place balls on greased cookie sheet. Pres down slightly on balls, so they will not roll off. Bake for 10 – 12 minutes. Cool for 2 minutes on cookie sheet before removing to wire rack. (Cookies will flatten down, as they bake.)

These freeze well. You can also add ¼ cinnamon, allspice and/or ginger, if you like.

Black and Whites
2 cups chocolate chips
3/4 cup butter
2 cups brown sugar
4 beaten eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
2 cups flour
1/2 cup powdered sugar

Melt chocolate chips with butter in microwave. Stir until smooth. Mix in brown sugar, then let mixture cool. Add eggs one at a time, mixing well after each addition. Mix in baking powder, salt and vanilla. Add flour and mix thoroughly. Chill dough for at least 4 hours; overnight is even better.

When you are ready to bake preheat oven to 350 degrees. Roll dough into walnut size balls. Drop the dough balls into the powdered sugar and roll them around. Place the balls on a greased cookies sheet and bake 12- 14 minutes. The cookies will flatten as they bake. If dough gets too sticky, refrigerate for a few minutes. Let cookies cool on cookies sheet for 2 minutes, then remove to wire rack.

Almond Joy Cookies
1 cup butter
1-1/2 cups white sugar
1-1/2 cups brown sugar
4 eggs
4 teaspoons vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds

Preheat the oven to 375F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I have a question for Trish in Illinois who posted the recipe for Quick Chili in the Feb. 10th newsletter. You list one 28 oz. jar of spaghetti sauce as an ingredient. Spaghetti sauce? And it will turn into chili? Would you mind telling us what brand and flavor of spaghetti sauce? This sounds too interesting and I have to try it.

Here's another chili recipe Nancylanders may want to try:

Tater Tot Chili
1 pound ground beef, cooked and drained
2 cans (15 oz. each) chili without beans (I use Wolf brand)
1 can (8 oz.) tomato sauce
1 can (4 oz.) chopped green chilies (I use mild)
2 cups (8 oz.) shredded cheddar cheese
1 pkg. (32 oz.) frozen tater tots

Combine first 4 items and pour into 9 x 13 baking dish. Sprinkle with cheese. Top with Tater Tots. Cover with foil and bake at 350 degrees for 40-45 minutes or until heated through.
Diane in Albuquerque

For Fran in FL....my improved recipe for Chicken in a Jug is in the Jan. 6,2008 NLnear the bottom of the page. The "Jug" is one of those brown bean pots. Mine is 4.5 qts size. I just use 2 leg quarters for us. You can google "Bean Pots" and there are many sites where you can buy these. Was going to try Crate & Barrel or Williams and Sonoma, but haven't gotten around to it. A store like that might carry them locally. Also, if I find time tomorrow I'm going to post this recipe on Nancy's new site 123Free Recipes. There have been so many requests for it and questions about it. It's a very old recipe from my sister in MA.
Jan in DE

Then to Shay...We live in Laurel, DE and I did find the Pretzel Crisps at the Sams in Salisbury, MD. Thanks for your information. Boy, this is such a fantastic site...it's like you know everyone and are using Instant Messenger!
Jan in DE

About the acid of tomatoes in chili, some time back I saw on TV if you add 12 of the chocolate disk, the kind you purchase in a package at Wal Mart, to a pot of chili it will cut the acid.
I have problems with too much acid in foods and this works, plus it gives the chili a very smooth taste. I know this sounds really silly, but it does work.
Gladys, IN

I bought Watkins Cinnamon, pepper and Vanilla from Brenda. Her service was great. I will buy again from her. Thanks Nancy for letting her sell her Watkins to us,
lindah Texas

And another for Marlene in Florida - I do a lot of showers - Smilin'

Pigs in a Blanket (Minis)
2 (8-oz)cans crescent dinner rolls
48 cocktail-sized smoked link sausages or hot dogs

Heat oven to 375 degrees. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. Place sausage on shortest side of each triangle. Roll up each starting at the shortest side of each triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheet. Bake 12 - 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm with mustard, barbecue sauce or syrup.
Susana in Louisiana

Another for Marlene in Florida

Cucumber Sandwiches
Thinly sliced bread
Cucumber
Butter (at room temperature it makes it easier to spread)
Salt if desired

First cut the crusts off the slices of bread; then butter the bread. Now peel the cucumber, and then slice it very thinly.

Next, arrange the cucumber on one slice of buttered bread and then lightly salt if desired. Now top with another slice of buttered bread; then cut the sandwich into four neat triangles.
Sandwiches are an ideal finger food for a baby shower party. They're also quick and easy to prepare, and they taste good too. In addition, if you're making the sandwiches in advance remember to cover them until they're needed. This will help to keep them fresh.
Susana in Louisiana

Does anyone remember these? I got nostalgic the other night and whipped up a quick batch for the family and they really enjoyed them. Thought somebody else might like to “bring back” some memories.

Kellogg's Rice Krispies Treats
3-tbspn margarine, melted down in large heavy Dutch Oven
1-1/2 of the smaller jars of Marshmallow Creme
6-cups Rice Krispies

After the margarine is melted mix in the Marshmallow creme and let that melt down too. Stir n the Rice Krispies and mix well. Pour into a lightly buttered 9X9-in baking dish and let set for an hour or so. Cut and serve in squares.
Susana in Louisiana

Hi everybody, newbie here, my name is Barbara and I live in Oregon.

I have been trying to find a solution to the after odor of cooked cabbage. can anybody help me out? Love the newsletter and all the recipes and tips
Barbara in Oregon

I was watching a cable cooking show (The Barefoot Contessa) one day and she was making blueberry scones. She mentioned that when you put items in a batter to add a little flour to the items to give them a light dusting before adding them to the batter and they will not sink to the bottom.
Carol in Cincinnati

Jan in DE,
Ask the manager of the store if he can get the Pretzel Crisps in on a trial basis. A good grocery store usually will try and get something on a trial basis for their customers. If that doesn't work, the website for the snack factory may have a mail order where you can order them online. You may even be able to mix up a few different flavors in one box.
Carol in Cincinnati

Hi, Nancy and everyone. As always, I love this newsletter and appreciate all your hard work. This is for Nancy in FL in the Feb 6 newsletter looking for a toll house cake recipe. This from the Toll House Treasury cookbook (copyright 1986).

Toll House Cake
CAKE:
1 cup butter, softened
1 cup firmly packed brown sugar
2/3 cup sugar
4 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
12 oz package (2 cups) Nestle Toll House Little Bits semi-sweet chocolate, divided

Preheat oven to 350 degrees F. Grease bottom of 15 1/2 x 10 1/2 x 1 inch baking pan. Line with waxed paper; set aside. In large bowl, combine butter, brown sugar and sugar; beat until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and salt; mix well. Gradually add flour. Stir in 1 cup Nestle Toll House Little Bits semi-sweet chocolate. Spread batter into prepared pan. Bake at 350 F for 20 - 25 minutes. Cool completely.

Frosting:
1 cup Nestle Toll House Little Bits semi-sweet chocolate, reserved from 12 oz package
3/4 cup butter, softened
1 1/2 cups sifted confectioners' sugar
2 teaspoons vanilla extract

Melt over hot (not boiling) water, 1 cup Nestle Toll House Little Bits semi-sweet chocolate; stir until smooth. Set aside. In small bowl, combine butter and confectioners' sugar; beat until creamy. Add melted chocolate and vanilla extract; blend until smooth.

Loosen sides of cake. Invert onto lightly floured cloth. Peel off waxed paper. Trim edges of cake; cut cake crosswise into four 3 3/4 x 10 inch sections. Spread 3 slightly rounded tablespoonfuls frosting on one cake layer. Top with second cake layer. Repeat layers of frosting and cake. Frost entire cake with remaining frosting.

From the picture it looks like you will end up with a rectangular loaf shaped cake with four layers. I hope this is what you're looking for. There's another recipe in this Toll House cookbook called Toll House Pound Cake. I'll send that one in later.
Cheri from KS, currently living in AZ

Hi Nancy and all. I didn't know about the online newsletter either. I have looked and looked for the link in the Feb 10 newsletter and I can't find it so I give up. Exactly where is the link for the online newsletter. Thanks so much.
dd in Kansas

Comment
I will try and make it clearer in the email newsletter where the link is for the daily newsletter.
Nancy Rogers

For Jan in De
I made the chicken Sunday in my Dutch oven and it was delicious. So tender I had to pick the pieces up with a spoon.
Thanks again for the recipe
BettyD in Bama

Dear Nancy, I made the Crock Pot Ham recipe and it was wonderful. Eight hours of cooking made the ham fall off the bone, so will only do six hours next time. The flavor was delicious and the ham was very tender.
Dee in W. Lafayette

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.